Hazelnut Crusted Hake with Roast Red Pepper Sauce


96574 1 tbsp. Butter
25927 2 tbsp. Blodyn Aur Rapeseed Oil
38132 4 (6oz) Hake Portions
25300 1 Egg White, Lightly Beaten
75083 Halen Môn Chilli & Garlic Salt
92354 Freshly Ground Black Pepper
14102 Hazelnuts
14313 BIM’S African Pepper Sauce
5738 Red Bell Peppers
5754 2 Garlic Cloves, Thinly Sliced
1432 Broccoli, Trimmed
1377 1 tbsp. Chopped Fresh Thyme
5753 Lemon Wedges


Preheat oven to 190oC. Heat butter and 1 tbsp. oil in a non-stick pan over medium-high heat.

Brush tops of fish fillets with egg white; sprinkle fish evenly with salt and pepper. Coat tops of fish with nuts, pressing gently to adhere.

Roast pepper over a flame until virtually black, place in a sealed plastic bag, de-skin and add to BIM’S Pepper Sauce, liquidise and pass through a sieve.

Place half of fish, nuts side down, in a pan; cook for 3 minutes or until browned. Turn fish over; cook for a further 4 minutes or until desired, depending on thickness of fillets.

Combine remaining 1 tbsp. olive oil, garlic and broccoli toss to combine with the thyme.

Bake at 190C for 8 minutes or until crisp and tender.

Serve with lemon wedges.

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